Antioxidant Activity, Polyphenol Content, and Related Compounds in Different Fruit Juices and Homogenates Prepared from 29 Different Pomegranate Accessions
Pomegranate juice is well known for its health beneficial compounds, which can be attributed to its high level of antioxidant activity and total polyphenol content. Our objective was to study the relationships between antioxidant activity, total polyphenol content, total anthocyanins content, and the levels of four major hydrolyzable tannins in four different juices/homogenates prepared from different sections of the fruit. To this end, 29 different accessions were tested. The results showed that the antioxidant activity in aril juice correlated significantly to the total polyphenol and anthocyanin contents. However, the homogenates prepared from the whole fruit exhibited an approximately 20-fold higher antioxidant activity than the level found in the aril juice. Unlike the arils, the antioxidant level in the homogenates correlated significantly to the content of the four hydrolyzable tannins in which punicalagin is predominant, while no correlation was found to the level of anthocyanins.
Available from: scirp.org
- "Although polyphenolic compounds may improve animal health, they can also decrease proteolytic activity, therefore, compromise protein digestion . Pomegranate components have attracted attention for their apparent wound-healing properties , immunomodulatory activity  , antibacterial activity , and antiatherosclerotic and antioxidative capacities . However, fresh pomegranate biomass contains high levels of moisture and soluble sugars , rendering its disposal , drying, or preservation problematic. "
Available from: Olaniyi Amos Fawole
- "However, the varietal differences on the polyphenol contents were also observed amongst the studies. Tzulker et al. (2007) reported 20 and 6.5-fold higher antioxidant activity in juice obtained from the whole fruit and aril only juice, respectively. Pomegranate fruit have different fractions including pith, carpellary membrane and the peel. "
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ABSTRACT: The study investigated chemical, volatile composition and bioactive compounds extracted from different fruit fractions of pomegranate (Punica granatum L.) cv. Wonderful. Juice variants evaluated included juice extracted without crushing the seeds using a juice extractor (arils), juice extracted by crushing the seeds using a blender (arils plus seed), juice extracted by pressing a whole fruit using a squeezer (whole fruit) and juice extracted from halved fruit using a commercial hand press juicer (halved fruit). There were no significant differences (P>. 0.05) in total soluble solids (°Brix) content in pomegranate juice obtained from different fruit fractions. Juice extracted from halved fruit had higher titratable acidity (1.78. mg citric acid/100. mL), lower pH content (1.58) and juice yield (28.01%). The lowest citric acid content was observed in blended juice (18.96. g/L) and high juice colour (2.69). Fructose content did not vary in all extraction methods. Catechin and epicatechin were the most dominant flavonoids whereas gallic acid was the dominant phenolic acid identified in all extraction methods. The total phenolics, tannins, flavonoids and anthocyanin content in the investigated juice ranged from 138.36 to 289.94. mg gallic acid equivalent/100. mL, 120.00 to 267.10. mg gallic acid equivalent/100. mL, 23.35 to 50.39. mg catechin equivalent/100. mL, and 10.96 to 13.91. mg cyanidin 3-glucoside equivalent/100. mL crude juice, respectively. Furthermore, halved fruit juice had high radical scavenging activity and ferric reducing antioxidant power. The most abundant volatile compounds were ethyl acetate (21.35-31.45%) and 3-octanone (8.12-18.74%) in all the juice variants. Principal component analysis (PCA) also revealed that the chemical, volatile and bioactive compounds separated the investigated juice extraction method. The results of the study provide information on the importance of methods of extraction on the quality of pomegranate juice.
Available from: Efstathios Panagou
- "Pomegranate (Punica granatum) is a well-known crop since the ancient times, but nowadays it is becoming more and more popular due to its undeniable benefits. The considerable content of the edible part of the fruit in acids, vitamins, polysaccharides, polyphenols and minerals (Lansky and Newman, 2007; Tzulker et al., 2007; Cassano et al., 2011; Bagci Onsekizoglu, 2014) renders the pomegranate a very healthful fruit with antioxidant (Gil et al., 2005; Naveena et al., 2008; Turkyilmaz et al., 2013) and antimicrobial properties (Braga et al., 2005; Al-Zoreky, 2009; Vaithiyanathan et al., 2011; Turkyilmaz et al., 2013; Kapetanakou et al., 2015). The use of pomegranate as an ingredient in marination has not received proper attention by the scientific community and there is little information on the effect of pomegranate marinades on the population dynamics of the indigenous microbiota and the extension of shelf life of chicken during aerobic storage (Bazargani-Gilani et al., 2015). "
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ABSTRACT: The aim of this study was the development of a model to describe the growth kinetics of aerobic microbial population of chicken breast fillets marinated in pomegranate juice under isothermal and dynamic temperature conditions. Moreover, the effect of pomegranate juice on the extension of the shelf life of the product was investigated. Samples (10 g) of chicken breast fillets were immersed in marinades containing pomegranate juice for 3 h at 4 °C following storage under aerobic conditions at 4, 10, and 15 °C for 10 days. Total Viable Counts (TVC), Pseudomonas spp and lactic acid bacteria (LAB) were enumerated, in parallel with sensory assessment (odor and overall appearance) of marinated and non-marinated samples. The Baranyi model was fitted to the growth data of TVC to calculate the maximum specific growth rate (μmax) that was further modeled as a function of temperature using a square root–type model. The validation of the model was conducted under dynamic temperature conditions based on two fluctuating temperature scenarios with periodic changes from 6 to 13 °C. The shelf life was determined both mathematically and with sensory assessment and its temperature dependence was modeled by an Arrhenius type equation. Results showed that the μmax of TVC of marinated samples was significantly lower compared to control samples regardless temperature, while under dynamic temperature conditions the model satisfactorily predicted the growth of TVC in both control and marinated samples. The shelf-life of marinated samples was significantly extended compared to the control (5 days extension at 4 °C). The calculated activation energies (Ea), 82 and 52 kJ/mol for control and marinated samples, respectively, indicated higher temperature dependence of the shelf life of control samples compared to marinated ones. The present results indicated that pomegranate juice could be used as an alternative ingredient in marinades to prolong the shelf life of chicken.
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